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For anyone trying to get away from the added trace sugars and/or corn starch in the taco seasoning, swap in salsa. You will have to check the label of course to make sure your salsa doesn't have additives.

# Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;
# Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;
# As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;
# When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;

For anyone trying to get away from the added trace sugars and/or corn starch in the taco seasoning, swap in salsa. You will have to check the label of course to make sure your salsa doesn't have additives.

I also recommend diced green chiles for flavor, and of course, onion.

We will make tacos this way sometimes. Put a roast, pork, chicken or whatever meat you want in a slow cooker. Shred it up, put in pan add salsa. Done.